3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and cut into 3-inch pieces
1 large head cabbage, cut into small wedges

1. Place corned beef in large pot or Dutch oven and cover with water (Mike adds beer). Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. (Mindy adds brown sugar on top and places in oven for 5 minutes)
3. Place vegetables in a bowl and cover. Add as much broth as you want. Slice meat across the grain.